I have finally managed to get back to my abandoned blog. Even though I have been cooking, I just haven't found the time to take decent pictures and post the recipes. Actually, after last week (which I mean wasn't a good week for me to cook at all), my will to try new recipes out has faded a little bit. Well, well.. That's just life. Sometimes I get happy with my cooking projects, sometimes I don't. And these cupcakes, I must say, were the result of a little project that I intend to try again. Yummy yum!
Cupcakes
127 g softened unsalted butter
162 g caster sugar
1/2 vanilla bean, split and seeds scraped
2 eggs
185 g all purpose flour
1 teaspoon baking powder
120 ml milk
Pistachio praline
75 g unsalted pistachio nuts
100 caster sugar
60 ml water
Whipped icing
145 g caster sugar
3 tablespoons water
generous pinch of cream of tartar
2 egg whites
pinch of salt
For the cupcakes: Preheat the oven to 180 C. Beat the butter, sugar and vanilla with a mixer until the dough gets light and creamy. Add the eggs, one by one, and beat well. Sift over this mixture the flour and baking powder and beat until combined. Finally, add the milk and mix. Pour the mixture into eleven 1/3-cup capacity muffin pans lined with paper cases and bake for 15-17 minutes. Cool the cupcakes on a wire rack.
For the praline: line a baking sheet on a flat surface, butter it and place the pistachio nuts on top. Set aside. In a saucepan, mix the water and sugar and stir the mixture until sugar is completely dissolved. Bring to boil by increasing the heat and brush the sugar crystals from the inside of the saucepan with a wet pastry brush. Do not stir the mixture. Cook for 8-10 minutes or until dark golden. Be very careful on removing fast from the heat once it gets a nice dark golden coloration. Caramel can burn really fast! Pour the mixture over the nuts and let them cool down completely. Break up the pistachio into large pieces and then chop them with a knife into small bits. . Set aside.
For the whipped icing: mix the sugar, water and cream of tartar in a small saucepan over high heat and stir until sugar is dissolved. If you absolutely cannot find cream of tartar, you can use a little bit of lemon juice and you should be ok. Boil the mixture and then reduce the heat to medium and simmer for 3 minutes. Meanwhile, place the egg whites and salt in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar mixture and beat until thick and glossy. Spread the icing over the cupcakes with a palette knife and top with the pistachio praline.
127 g softened unsalted butter
162 g caster sugar
1/2 vanilla bean, split and seeds scraped
2 eggs
185 g all purpose flour
1 teaspoon baking powder
120 ml milk
Pistachio praline
75 g unsalted pistachio nuts
100 caster sugar
60 ml water
Whipped icing
145 g caster sugar
3 tablespoons water
generous pinch of cream of tartar
2 egg whites
pinch of salt
For the cupcakes: Preheat the oven to 180 C. Beat the butter, sugar and vanilla with a mixer until the dough gets light and creamy. Add the eggs, one by one, and beat well. Sift over this mixture the flour and baking powder and beat until combined. Finally, add the milk and mix. Pour the mixture into eleven 1/3-cup capacity muffin pans lined with paper cases and bake for 15-17 minutes. Cool the cupcakes on a wire rack.
For the praline: line a baking sheet on a flat surface, butter it and place the pistachio nuts on top. Set aside. In a saucepan, mix the water and sugar and stir the mixture until sugar is completely dissolved. Bring to boil by increasing the heat and brush the sugar crystals from the inside of the saucepan with a wet pastry brush. Do not stir the mixture. Cook for 8-10 minutes or until dark golden. Be very careful on removing fast from the heat once it gets a nice dark golden coloration. Caramel can burn really fast! Pour the mixture over the nuts and let them cool down completely. Break up the pistachio into large pieces and then chop them with a knife into small bits. . Set aside.
For the whipped icing: mix the sugar, water and cream of tartar in a small saucepan over high heat and stir until sugar is dissolved. If you absolutely cannot find cream of tartar, you can use a little bit of lemon juice and you should be ok. Boil the mixture and then reduce the heat to medium and simmer for 3 minutes. Meanwhile, place the egg whites and salt in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar mixture and beat until thick and glossy. Spread the icing over the cupcakes with a palette knife and top with the pistachio praline.
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| Hipp hipp hurra, Siri! |
Eu querooooooooooo...
ReplyDeleteQue bonito!!! Vai competir com a Magnolia Bakery aqui em NYC!
ReplyDeleteThese nice cupcakes are perfect for birthdays, partys, get togethers, and presents to friends, family and better halfs! ;)
ReplyDelete